FEEDING SYSTEMS AND

NUTRITIONAL FACTORS
AFFECTING THE QUALITY OF
PRODUCTS

Submitted by
Shylesh B
Feeding system for swine

• Pigs are reared under scavenging system, semi-scavenging & intensive

feeding system of production.

Extensive system/ scavenging system-

• Major population comprises of many indigenous breed are reared under
free range scavenging system with little or no input.
Feeding system for swine
Semi intensive/ semi scavenging system-

• Indigenous & crossbreed pigs are also reared under semi intensive system
wherein they are allowed to scavenge for the whole day and receive kitchen
waste , rice bran, wheat bran & broken wheat, after their return.

Intensive system-

• At commercial level exotic & cross breed are reared with concentrate feed,
kitchen waste, cereal byproducts & vegetable waste etc.
Creep feed

• Creep (pre-starter) feeding system is essential for sucking piglets for faster
growth and attain their satisfactory weaning weight.

• Piglets are weaned at 6 week of age in western country and at 8 week of age in
India under intensive feeding system.

• Creep mixtures are introduced at 7-14 days of age and are fed till weaning.

• Crude protein(%), min. 20 (acc. To BIS 1986) ME (kcal/kg), min. 3265 (acc to
NRC 1998)
Creep feed

• Piglets fed on creep ration attain 12-15 kg body weight at 8 weeks of age.

• During suckling period piglets are more prone to anemia, creep feed is
generally mixed with ferrous sulphate at the ratio of 9:1 to prevent
anemia.

• Iron dextran inj.

 Some peculiarities to be kept in mind while feeding the birds are:

• Birds have simple stomach unlike ruminants;

• They have no teeth and cannot chew their feed;

• Physiologically birds are very sensitive to environment. A careful nutritional adjustment is

required with environmental changes;

• Birds being small in size, are usually fed in groups without much care for individual
requirements.

• Birds have much higher rate of metabolism than other farm animals.

• Therefore, their ration should be more exact as compared to other species in order to avoid any
nutritional disorders. Hence the feeding should be as per recommended standards.
• Actually it is the size of the poultry farm, feeds available and the method of
rearing them that determine the system of feeding them.

• Free choice feeding, i.e., letting the birds eat as they like is the common practice
as it is impossible to feed birds individually.

• This is the older method and consists of feeding grains as such supplemented
with a little of some animal protein like, white ants etc. This is the traditional
practice of feeding in the backyard poultry in villages.
 Whole Grain Feeding System:

• The birds are allowed free roaming and grains are fed at home. As poultry are
reared at present on commercial lines, this system has no relevance. However,
with the craze for organic ‘natural’ eggs now, this system of feeding is coming back.
Grain and Mash:

• Mash means a mixture of grounded feedstuffs. Whole grain feeding is

supplemented with high protein mash mixture to provide additional feeding.

• Mash also helps to provide vitamins and minerals that may be deficient in the
all grain feeding system. This is not a common practice, but can be used for
improving feeding levels of backyard poultry.
 All Mash:

• This comprises of a mixture of ground grains, millet feeds, and protein and
mineral/vitamin supplements combined in calculated proportions to meet the
nutrient requirements of the birds.

• It is an all-in- one type of complete feed.

• Different mashes with different protein and energy levels are prepared for very young
chicks – starter mash, for growing birds – grower mash, for layers – layer mash and
broiler mash for broiler birds are prepared.

• Mash is the common method of feeding in feeders in deep litter system of poultry
rearing as well as in large-scale commercial poultry complexes.
Feeding System for Poultry
1)Automatic feeding system
Main feed line system of silo
Pan feeding system
Chain feeding system

2)Manually feeding system

Manually labour is used
Main Feed Line System of Silo
• Deliver feed from silo to the hopper in the poultry house
• One feed sensor at the end of main feed line, which can control the
drive motor on and off to realize automatically feeding.
 Automatic Pan Feeding Line System
• The pan is used on automatic pan feeding
system.
• 40-55 chicken per pan.
• Pan plate can be disassembled on the
ground working as special pan for day’s old
chicken.
• Edge of pan plate tilt towards the center
which can avoid the waste of feed.
Chain Feeding System
• Speed 6, 12, 18 and 36
m/minute.
NUTRITIONAL FACTORS
AFFECTING THE
QUALITY OF PRODUCTS
NUTRITIONAL FACTORS AFFECTING
THE QUALITY OF PRODUCTS
• Nutrition is a powerful component of livestock production system that
controls several aspects of meat quality.

• Consumer oriented demands in meat quality has motivated the meat

producers to concentrate on the nutritional aspects of livestock rearing.

• The animal feed mostly affects hygienic, sanitary and nutritional

characteristics of meat.
 Feeding high concentrate diet
In general, as the energy density of the diet increases, either through the use of high
quantity grains that replace forages or by adding fat,

the growth rate of the animals increase, animals reach slaughter weight at younger age,

the resultant carcass is heavier and higher in overall fatness and marbling.
 Feeding inadequate protein diet

• Although inadequacy of many nutrients is bound to have repercussion on the meat

quality, only a few are of consistent concern in practice. Protein inadequacies affect the
amount of meat more than its quality. A failure to provide sufficient amounts of
essential amino acids also impairs meat formation. Lysine is of particular concern
because of its very high proportions in muscle protein and its usual marginal levels in
most feeds. Such inadequacies are likely to occur prior to marketing and result in
additional carcass fat and decreased breast meat yield.

(Moran & Bilgili, 1990).

Feeding of fats and oils in pigs

• Higher oleate diet fed growing pigs was found with higher muscle and adipose tissue oleate

levels. The longissimus muscle chops were juicier and more tender. Attempts to reduce the fat

content of porcine carcasses by nutritional manipulation can cause in increased softness and

loss of cohesiveness in fatty tissue, leading to separation of subcutaneous fat into layers. This

undesirable effect is due to a decrease in the size of the fat cells and an increase in the ratio of

linoleic to stearic acids in the fat.

(Wood, 1984)
Feeding of fats and oils in pigs
The more unsaturated the fatty acid,

the greater its propensity to undergo peroxidation

feeding high levels of fish oils containing EPA and DHA

results in a fishy taint in meat.

• In pigs fed canola oil, the subsequent meat had more flavour.
 Feeding of fats and oils in Poultry
• A significant increase in TBA number and rancid flavour scores for broilers fed
150g/kg full fat linseed compared with birds fed animal diet were recorded. Raised
alpha linolenic concentration was contributing to the oxidative instability.

(Ajuyah et al., 1993)

• Nutritional effects on flavour of poultry meat are mainly negative and stem from
feeding excessive quantities of n-3 PUFA derived from fish or linseed. This high
susceptibility to peroxidation results in a rapid production of offodors and flavors that
reduce shelf life of both raw and cooked meat.
• Fish meal and fish oil in broiler diets should not exceed 12% and 1% by
weight, respectively, if fishy taints are to be avoided.

• Other factors that “taint” the meat are the use of certain ingredients in
rations.

• For example the use of fish meal in rations for slaughter animals can leave a
fishy taste and it is well known that use of ingredients with high iron content
can taint the meat to give a livery taste.
 Nutritional factors recommended to avoid PSE & DFD meat are:

the greater the unsaturated

Change of the fatty acids composition in the feed fatty acids contribution (vs.
the saturated) in the feed,
• The profile of the fatty acids (which are the fat) affects
the organoleptic properties of the meat considerably and
this is why it is so important to assess them. the less consistent the muscle
mass/fat ratio is.
 Vitamin Ε

• Oxidation of the fatty acids is – the main cause for pork meat spoilage. 

• Vitamin E is fundamental in the reduction of oxidation and, as a consequence,

to both the quality and increase of the life span of the meat.

• It results from a plethora of scientific research, that the proper levels of

Vitamin E in the feed have reduced the oxidation of the fatty acids and
improved both the color and the water holding capacity of the meat.
 Addition of organic selenium

• Organic selenium also functions as a natural antioxidant of fatty acids in the

feed.

• Many studies have shown how important the interaction between selenium
and Vitamin E is; organic selenium can substitute for some of the roles of
 Vitamin E in the normal function of the organism.
 Addition of Magnesium
• Magnesium (in the form of MgO) when administered in the final phase of swine fattening
reduces considerably PSE meat and at the same time it improves both the water holding
capacity and the color of the meat.

• The action of the Magnesium focuses on the fact that it reduces stress in the pigs either….

a) by reducing the concentration of catecholamines in blood plasma and, to an extent, by

blocking the glycogen degradation in the muscles, or

b) by acting competitively with the calcium in the muscles, making them “soft”.
 Feeding
• Feeding of high energy carbohydrate diets leads to faster growth and fat deposition
in all livestock.

• Feeding of meat animals with fish meal, certain plants such as sting weed, certain
strains of clove and other legumes may produce meat with abnormal flavour
(taint).

• Use of high concentration of animal manure as a source of organic nitrogen may

also lead to tainting of meat.
Egg

• Nutrition effects weight of egg as well as egg yolk : egg albumen.

• Dietary calcium plays an important role in regulating the size of egg and shell.

• High energetic diet and dietary supply of methionine and linoleic acid
increases egg weight.

• The mineral, vitamin and fatty acid profile of the yolk varies largely on the
feed composition.
• G. Kandeepan, A.S.R. Anjaneyulu, V.K. Rao, U.K. Pal, P.K. Mondal
and C.K. Das. Feeding regimens affecting meat quality
characteristics. Pregledni rad. https://hrcak.srce.hr/file/80152.
PDF download.

• Leo M. L. Nollet. 2007. Handbook of Meat, Poultry and

Seafood Quality. Blackwell Publishing.
DOI:10.1002/9780470277829
THANK YOU